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Whole Wheat Spaghetti and Clam Sauce

Prep time 6 mins
Cook time 15 mins
Yield 4 servings (serving size: about 1 2/3 cups)
Using white wine and lemon juice instead of clam juice in the sauce gives it a fresh, clean flavor that's often hard to get with canned clams.

Ingredients

  • 8 ounces uncooked whole wheat spaghetti
  • 2 teaspoons olive oil
  • 1 cup minced onion
  • 4 teaspoons minced garlic
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup dry white wine (such as sauvignon blanc or chardonnay)
  • 1 tablespoon fresh lemon juice
  • 1/3 cup minced fresh parsley
  • 2 (10-ounce) cans baby clams, drained

Nutrition Information

  • calories 316
  • fat 5.4 g
  • satfat 1 g
  • protein 18.1 g
  • carbohydrate 52.7 g
  • cholesterol 44 mg
  • iron 16.1 mg
  • sodium 523 mg
  • caloriesfromfat 15 %
  • fiber 8.7 g
  • calcium 118 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain.

  2. While pasta cooks, heat oil in a nonstick skillet over medium heat. Add onion, and sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add tomatoes, salt, and pepper. Cook 3 minutes, stirring often. Add wine and lemon juice; reduce heat, and simmer 3 minutes. Stir in parsley and clams. Combine pasta and sauce, and toss well to coat.

Oxmoor House Healthy Eating Collection